Cherry Pie Bombs Recipe

Introduction

Cherry Pie Bombs are a delightful twist on traditional cherry pie, wrapped in a flaky biscuit and topped with a sweet glaze. They’re easy to make and perfect for a quick dessert or snack that everyone will love.

Ingredients

• 1 can (8-count) Pillsbury Grand biscuits (not flaky layers)
• 1 cup (255 g) cherry pie filling
• ½ cup (1 stick / 113 g) unsalted butter, melted
• 2 cups (250 g) confectioners’ sugar
• 3-4 tablespoons whole milk, room temperature

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Separate the biscuit dough and flatten each biscuit into a 4-inch circle using your hands or a rolling pin.
2. Step 2: Place about 2 tablespoons of cherry pie filling in the center of each flattened biscuit.
3. Step 3: Carefully fold the dough over the filling and pinch the edges together to seal, forming a tight ball. Make sure there are no gaps where the filling can leak out.
4. Step 4: Arrange the sealed dough balls on an ungreased baking sheet. Bake for 15-18 minutes, or until they are golden brown and cooked through.
5. Step 5: While the bombs bake, prepare the glaze by mixing the confectioners’ sugar with 3 tablespoons of whole milk. Add more milk, a little at a time, until the glaze reaches a smooth, drizzling consistency.
6. Step 6: Once the Cherry Pie Bombs are out of the oven and slightly cooled, brush the melted butter on top, then drizzle with the prepared glaze.
7. Step 7: Allow the glaze to set for a few minutes before serving. Enjoy warm or at room temperature.

Tips & Variations

• For a bright citrus twist, add a teaspoon of lemon zest to the cherry filling before wrapping.
• Use frozen pie filling if fresh cherries aren’t available; just make sure it’s thawed before use.
• Swap the cherry pie filling for apple, blueberry, or peach for different flavors.
• Brush the tops with an egg wash before baking for a shiny, golden finish.

Storage

Store leftover Cherry Pie Bombs in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and reheat briefly in the oven to restore crispness. They can also be frozen before glazing; thaw and glaze after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuit dough instead of store-bought?

Yes, homemade biscuit dough works well as long as it’s similar in texture to the Pillsbury Grand biscuits. This keeps the pie bombs soft and fluffy.

What if the pie filling leaks out while baking?

Make sure to seal the dough edges tightly and avoid overfilling. Chilling the filled bombs before baking can also help prevent leaks.

Cherry Pie Bombs Recipe

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4.5 from 132 reviews

Cherry Pie Bombs are a delightful handheld dessert featuring flaky biscuit dough filled with sweet cherry pie filling, baked to golden perfection, then coated in a luscious glaze made of melted butter, confectioners’ sugar, and milk. This recipe is quick, easy, and perfect for berry lovers craving a warm, gooey treat.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bombs

• 1 can (8-count) Pillsbury Grand biscuits (not flaky layers)
• 1 cup (255 g) cherry pie filling

Glaze

• ½ cup (1 stick / 113 g) unsalted butter, melted
• 2 cups (250 g) confectioners’ sugar
• 3–4 tablespoons whole milk, room temperature

Instructions

1. Preheat the oven: Set your oven to 350°F (177°C) to prepare it for baking the bombs.
2. Prepare the biscuit dough: Separate the Pillsbury Grand biscuits from the can and flatten each biscuit dough gently with your hands or a rolling pin to create space for the cherry filling.
3. Add the filling: Spoon approximately 2 tablespoons of cherry pie filling into the center of each flattened biscuit.
4. Seal the bombs: Fold the edges of the biscuit dough around the filling, pinching them securely to seal and form a ball shape. Ensure there are no openings for the filling to leak.
5. Bake the bombs: Place the filled and sealed biscuit balls on a baking sheet lined with parchment paper or a greased pan. Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown and cooked through.
6. Prepare the glaze: While the bombs bake, combine the melted unsalted butter, confectioners’ sugar, and whole milk in a mixing bowl. Whisk until smooth and the glaze reaches a pourable consistency, adding more milk if necessary.
7. Glaze the bombs: Once the bombs are baked, remove them from the oven and immediately dip or brush them generously with the prepared glaze while they are still warm, allowing the glaze to soak in slightly.
8. Serve and enjoy: Allow the glaze to set for a few minutes before serving. Enjoy these Cherry Pie Bombs warm for the best taste experience.

Notes

• Use Pillsbury Grand biscuits, not flaky layers, for best texture and sealing capability.
• Seal dough edges tightly to prevent filling leakage while baking.
• The glaze consistency can be adjusted by adding more or less milk according to preference.
• Serve warm for gooey filling; refrigerate leftovers and reheat before serving.
• You can substitute cherry pie filling with other fruit fillings like apple or blueberry for variations.

Keywords: Cherry Pie Bombs, cherry dessert, biscuit bombs, quick dessert, fruit-filled baked treats